Strawberry Buttercream Cupcakes

Strawberry Buttercream Cupcakes. Pretty in pink , these buttery vanilla cupcakes have a strawberry buttercream frosting without any artificial colours or flavours.

Strawberry Buttercream Cupcakes

Originally published September 2014.

Olivia is back in the kitchen today with these strawberry buttercream cupcakes. Simple vanilla cupcakes are topped with naturally flavoured and coloured strawberry frosting.

Strawberry puree is all that it takes to add the natural pink colour. There’s no need for artificial colouring.

Fresh ripe perfect strawberries.

Pureed frozen strawberries can also be used for the frosting.

If you have really ripe summer strawberries, with good, deep colour, you can  just puree and add to the frosting. If they are less ripe, puree them and simmer off some of the liquid.

Then cool the mixture before cooling and add to the frosting recipe.

These are a terrific idea for a kid’s birthday party or seasonal celebration. These are treats you don’t have to feel too guilty about.

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Strawberry Buttercream Cupcakes

Yield: 18 cupcakes.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Strawberry Buttercream Cupcakes - Pretty in pink , these buttery vanilla cupcakes have a strawberry buttercream frosting without any artificial coloring and pure natural flavour.

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Ingredients

For the Cupcake Batter

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• 1 1/2 cups cake flour
• 1 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, at room temperature
• 2 cups sugar
• 4 eggs at room temperature
• 4 teaspoons vanilla extract
• 1 cup undiluted evaporated milk

For the Strawberry Buttercream Frosting

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• 4 1/2 cups icing sugar, powdered sugar
• 1 cup butter
• 1 tsp vanilla extract
• 4 tbsp strawberry puree

Instructions

To prepare the cupcake batter

1. Sift together the flours, baking powder and salt and set aside.
2. Cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Beat in the vanilla extract.
5. Gently fold in the dry ingredients in three equal portions, alternately with the milk.
6. When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
7. Pour batter evenly into paper lined muffin pans.
8. Bake in a 325 degree F oven for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Watch them carefully, you will not want to over bake these cupcakes, as soon as the toothpick comes out clean, remove the cupcakes from the oven and let them cool completely on a wire rack once you have removed them from the pan.

For the Strawberry Buttercream Frosting

To make the frosting

1. Cream together all of the ingredients until creamy and fluffy.
2. The icing should be relatively thick but still spreadable. If it seems too thick add a couple of tsp of milk or more strawberry puree. If it seems not thick enough add a little more icing sugar.

Notes

STRAWBERRY PUREE

If you have really ripe summer strawberries, with good, deep colour, you can  just puree them together to add to the frosting. If they are less ripe, puree them and simmer off some of the liquid before cooling and adding to the recipe.

Nutrition Information

Yield

18

Serving Size

1 grams
Amount Per Serving Calories 485Total Fat 23gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 7gCholesterol 100mgSodium 214mgCarbohydrates 67gFiber 0gSugar 51gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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